Get ready to transform the classic baked potato into a culinary masterpiece that will have your taste buds dancing with joy! These Twice Baked Apple White Cheddar Potatoes are not just another side dish - they're a flavor explosion that combines the creamy richness of perfectly baked potatoes, the sharp tang of white cheddar, and the surprising sweetness of tender apples. Whether you're looking to impress dinner guests or treat yourself to an extraordinary meal, this recipe promises to elevate your cooking game and deliver a truly unforgettable dining experience.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large russet potatoes
- 1 cup white cheddar cheese, shredded
- 1 cup cooked apple, diced
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Wash russet potatoes thoroughly and pat dry with paper towels.
- Pierce each potato multiple times with a fork to allow steam to escape during baking. Rub potato skins with olive oil and sprinkle with salt.
- Place potatoes directly on the middle oven rack and bake for 45-50 minutes, or until potatoes are tender when pierced with a fork and skin is crispy.
- While potatoes are baking, dice the cooked apples and chop green onions. Grate the white cheddar cheese if not already shredded.
- Remove potatoes from oven and let cool for 5-10 minutes until comfortable to handle. Slice each potato lengthwise.
- Carefully scoop out the potato flesh into a mixing bowl, leaving a thin layer attached to the skin to maintain potato shell structure.
- Mash the potato flesh with sour cream, half the white cheddar cheese, diced apples, salt, and pepper until smooth and well combined.
- Spoon the potato mixture back into the potato skins, mounding slightly. Top with remaining cheese.
- Return stuffed potatoes to oven and bake for an additional 10-15 minutes until cheese is melted and top is golden brown.
- Remove from oven, garnish with chopped green onions, and let rest for 3-5 minutes before serving.
Tips
- Choose the right potatoes: Large, uniform russet potatoes work best for even baking and perfect stuffing.
- Don't skip the olive oil and salt rub: This creates a crispy, flavorful skin that adds texture to your final dish.
- Let potatoes cool slightly before scooping: This prevents burns and makes the potato flesh easier to handle.
- Use room temperature ingredients: This helps create a smoother, more evenly mixed potato filling.
- Grate your own cheese for maximum melting and flavor - pre-shredded cheese often contains anti-caking agents that can affect melting.
- Watch the second bake carefully: You want golden, bubbly cheese without burning the potato edges.
- Let the potatoes rest after the final bake: This allows the filling to set and makes serving easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
